Mushroom Maggi Masala Bun

Nitya’s maggi masala buns are a big hit in our office, and while we reminisce in the glorious memories of these, here’s how you can make them at home!  

The preparation below will lead to 6 or 7 buns. 

 Ingredients for the bun: 

• 2 cup maida/white flour 

• 3/4 cup and 2 tbsp warm milk 

• 2 tsp dry yeast 

• 2.5 tbsp milk powder 

• 1/2 tsp salt 

• 2 tbsp butter (at room temperature) 

• A little refined oil (as per estimate) 

• Keep a little more warm milk or water handy, if needed 

• 2 tbsp sugar  

 Preparation for the bun: 

1. Add sugar and yeast into the warm milk and mix. Keep it in a warm place for 5 to 6 minutes. Let the yeast rise. 

2. Meanwhile combine all the dry ingredients together (maida/white flour, salt, milk powder) and make a well in the middle. Pour the fermented yeast into it and mix well. Dough should be sticky. 

3. Now add the butter and stretch the dough. Knead the dough for about 10 to 15 minutes. Keep it covered with a damp cloth for 2 hours. 

4. Now let's get to the mushroom maggi masala stuffing now. Will get back to the last step in finishing and rolling out the buns once stuffing is ready. 

Ingredients for the stuffing:  

Please note: Mushroom maggie masala is an invention at home.  

• 1 small/medium box of mushrooms cut into thin slices (about 200 gms will suffice for 6-7 buns) 

• 1 large/2 medium sized onions sliced thin and long 

• 2-3 green chillies chopped 

• 2 tsp cumin 

• 1/2 tsp sugar (for caramelisation) 

• Salt to taste 

• Maggi masala - 2 pouches depending upon the spice quotient you like in your food 

• Vegetable oil 1 1/2 tablespoons  

Preparation for the stuffing:  

1. In a pan, heat oil, add cumin and green chillies. Let it splutter. Now add the onions and sprinkle a little bit of sugar for the onion to be caramelised. 

2. Once caramelised, add the mushrooms and mix it well with the onions. Let it cook on medium flame for 5-7 minutes. 

3. Now add the maggi masala and mix it well. Cover the pan with a lid and let it cook for some time. Keep stirring the mushroom masala every 2 minutes till the time the water has completely evaporated and cooked the mushroom well. Tip: Wait for the mushroom to leave all its water. Cook off this moisture completely, else it will make the buns damp when stuffed. 

4. Now add salt as per taste (keep in mind that mushroom masala also has salt) and garnish with coriander leaves (if needed). 

5. Switch hob off. Stuffing is ready.  

Now let's proceed with finishing the buns.  

The dough must have doubled by now. Punch the dough again and knead it by applying some oil. Make equal sized balls. Roll each ball by folding 3 to 4 times so that the bun has a layered texture. Roll each ball into little flat circles, flatten them from the sides and add the mushroom maggi masala stuffing and close them up before rolling the stuffed dough roughly into balls again. Do not add too much stuffing or make the dough too thin for it to be closed properly. 

Arrange the stuffed balls in a greased tray with two-finger width gap between them and cover with a damp cloth. Rest it for about 45 minutes. 

Final step: Set your oven for 200 degree celsius for 10 minutes. Now brush the raised bun balls with milk (at normal temperature) and place the tray on the middle shelf. Bake for 12 to 15 minutes or till the top turns to slightly golden. Remove from the oven, brush with melted butter and cover with a damp cloth till it cools to avoid dryness. Enjoy with your choice of side.